Summer Berry Tart
- Rahul Mandal
- Sep 19
- 1 min read
Just look how pretty this delicious tart is! The sweet, light frangipane and mascarpone balance perfectly with the fresh flavours of strawberry, kiwi and tart blueberries. Cutting the fruits into star shapes creates real impact.
Ingredients
For the pastry
1 batch of shortcrust pastry
For the frangipane
50g butter
50g caster sugar
1egg
50g ground almonds
20g plain flour
1 tsp almond extract
Few strawberry slices
For the mascarpone layer
250g mascarpone
150g strawberry jam
1tsp vanilla extract
To decorate
Strawberry, kiwi and blueberry
Method
Preheat the oven to 160oC (Fan). Roll your pastry to about 3-4mm thick. Line a 20cm tart tin with the shortcrust pastry and blind bake it. Let it cool completely.
To make the frangipane, cream butter and sugar. Add one egg and whisk. Then fold in the ground almonds, plain flour and almond extract. Spread a layer of frangipane on the baked tart case and some strawberry slices. Bake for 25-30mins and then cool.
For the mascarpone filling, whisk mascarpone with strawberry jam and spread on top of the cooled frangipane layer. Place in the fridge for an hour to set.
Then decorate with fresh fruits and berries. I cut the berries and fruits to star shaped flowers and position them around the edge, but that’s completely optional.
Enjoy!